John Myers
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Lavender Cream with Raspberries and Chocolate Cake
The perfect lavender cream with raspberries and chocolate cake recipe with a picture and simple step-by-step instructions.
Lavender cream
- 250 ml Rose wine
- 120 g Sugar
- 2 tsp Dried lavender flowers
- 2 tbsp Beetroot juice
- 4 piece Egg yolk
- 3 sheet Gelatin
- 300 ml Whipped cream
- 1 piece Limes
chocolate cake
- 200 g Chocolate 70% cocoa
- 4 piece Eggs
- 200 g Butter
- 200 g Sugar
- 100 g Flour
- 1 piece Vanilla pod
- 1 tbsp Butter
- 1 pinch Flour
- 1 pinch Powdered sugar
Lavender cream
- Bring the rosé wine, sugar and lavender flowers to the boil in a saucepan, remove from the plate and let cool down. Pass through a sieve into a bowl so that the lavender flowers remain in the sieve.
- Soak the gelatin in water. Mix the wine mixture, egg yolk and beetroot juice in the bowl. Beat over a water bath with a mixer until frothy.
- Squeeze out the gelatine and add to the cream foam. Beat cold in an ice water bath. Whip the cream until stiff and mix carefully with the cream foam.
- Fill into dessert glasses and chill for at least 2 hours. Garnish with raspberries and decorate with a lime wedge before serving.
chocolate cake
- Preheat the oven to 150 degrees. Put chocolate and butter in a bowl, melt over a water bath and stir well together, let cool down briefly.
- Halve the vanilla pod and scrape out the pulp. In a bowl, beat the eggs, vanilla pulp and sugar until frothy. Add the chocolate butter mixture and mix well.
- Finally fold in flour and mix thoroughly. Put the dough in a well-greased round cake tin dusted with flour.
- Bake in the oven for about 15-20 minutes. The cake must not get too dry. Cut the cake into pieces, arrange on the plate and dust with powdered sugar.
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